Kosher Fish Tacos

• 1/2 cup:flour
• :Dried oregano (as directed)
• 1/2 teaspoon:salt
• 1/4 teaspoon:ground red pepper
• 1 pound:mild firm white fish (such as tilapia), cut into 1x3-inch strips
• Olive:Olive or vegetable oil (as directed)
• 3 cups:shredded romaine lettuce
• 2 cups:shredded red cabbage
• 1/3 cup:chipotle mayonnaise (prepared or homemade**)
• 8 :(7-inch) flour tortillas, warmed*
• 1/2 cup:salsa or pico de gallo
• 1 :fully ripened avocado from Mexico, halved, pitted, peeled and sliced

1. In shallow bowl, combine flour, 2 teaspoons oregano, salt and red pepper. Coat fish with flour mixture; shake to remove excess. In large skillet over medium-high heat, heat 1/4 cup oil until hot but not smoking.
2. Add fish; cook until golden brown on bottom, about 3 minutes. Turn and repeat on other side; drain on paper towels. Meanwhile, in a bowl, combine lettuce and cabbage; toss with chipotle mayonnaise (or serve chipotle mayonnaise on the side).
3. To serve: Place warm tortillas on flat surface. Place on half of each tortilla lettuce/cabbage mixture and fish, dividing equally; top with salsa and avocado. Fold tortilla in half over the filling. Serve immediately.

Tips

*To heat tortillas: Place tortillas on a plate, cover with a dampened paper towel; microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in a cloth napkin to keep warm. **To prepare chipotle mayonnaise: Combine 1/3 cup mayonnaise with 1 teaspoon sauce from canned chipotle in adobo sauce. Contributed by: Avocados from Mexico